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 July 2014

July 2014

 

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Dining

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Dining Review of East End

by Derk Richardson

Paul Manousos blipped onto my radar more than a decade ago, when my primary gig was writing about music and his was recording and touring as a singer-songwriter (with a sound that brought Graham...

Review of Trabocco Kitchen and Cocktails

by Derk Richardson

Giuseppe Naccarelli opens an ambitious, good-looking Italian restaurant in South Shore Center.

Three new books: Afro-Vegan, Explosion Green, and Glitter and Glue

by Judith M. Gallman

Three new books on cooking, building, and growing up.

Alameda Cheese and Goods Purveyors Give Picnic-Packing Tips

by Karen Granados

Cheese, wine, bread, snacks, and the just-right containers for a picnic.

Dining Review of Pathos

by Derk Richardson

After our first dinner at Pathos in May, I said to Robin, “There wasn’t anything we ate that I wouldn’t order again.” And that was saying something, because five of us, parked in a comfy...

Doble Bar’s Feather Weight Shim

by Stefanie Kalem

Weddings are supposed to be a celebration. And yet, observes bartender Jessica Moncada, “The most celebratory aspect is often overlooked.” Moncada was surprised to discover that with the...

Doukkala Puts a California Slant on Moroccan Cuisine

by Kathryn Jessup

For all its food-loving extravagance, the Bay Area has little in the way of Moroccan cuisine. But if you ask Jamal Zahid, whose family has owned a Moroccan restaurant in Oakland’s Temescal...

Seasonal Berries

by Cynthia Salaysay

In May, the fragrance of strawberries drifts through local farmers markets. Follow the scent, and you may find yourself at the Swanton Berry Farm stand. Swanton is one of a number of excellent...

Camino's Old Cuban Is the Perfect Summer Drink

by Stefanie Kalem

Oakland’s celebrated Camino is named for the fire over which its food is cooked—“camino” means “fireplace” in Italian—but it may as well be named for the discernible route each...

Bibimbop at Bowl'd

by Anneli Rufus

Korea’s national dish, bibimbop, combines within each mouthful many different textures (tender, crunchy, chewy, gooey) and flavors (fresh, sweet, smoky, starchy, tangy, salty, fiery). And in its...

Venga Paella’s Manchego Con Membrillo

by Anneli Rufus

Certain food combinations are inextricably associated with specific locales. Fish and chips. Red beans and rice. Certain partnerships are so particular, so otherwise obtuse, as to evoke all by...

Recently Visited Restaurants

by

Where we've been lately: Mama Papa Lithuania Restaurant and Tea House, Lola’s Chicken Shack, Iyasare, Molcajete Cocina Mexicana.

Nectarines In Season Now

by Cynthia Salaysay

Poems to peaches are common enough. Google “ode to a peach” and there are plenty of hits. But odes to nectarines, their smoother-skinned cousins? They’re fewer and farther between. But they...

Recently Visited Restaurants

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Dining out in Alameda, Uptwon, Rockridge, and North Oakland.

Asian Chefs From Sunhui Chang to James Syhabout Reinvent the Food of Their Youth

by Ethan Fletcher

Young Asian chefs and restaurateurs in Oakland love the food of their home countries and their youth, like the salty-sweet street fare from Mumbai’s beaches or the spicy roasted Siamese peanuts...

Legal Eats Teaches Culinary Entrepreneurs the Laws on Home Businesses

by Rachel Trachten

Legal Eats teaches foodie entrepreneurs the ins and outs of running a home business so they won't be breaking any laws.

Pasta as Comfort Food, from Bellanico to Pizzaiolo

by Ethan Fletcher

Our favorite comfort foods are often those that we ate as kids. So perhaps it’s no surprise that in the case of pasta—one of the all-time top comfort foods—many of Oakland’s favorite...

Build, East Bay Spice Company, Italian Colors, and Others Add Flowers to Food and Drink

by Anneli Rufus

You can and should eat the flowers making their way onto your dinner plate and into your highball glass.

Homestead Does Hip Donuts

by Anneli Rufus

Typecast as a plebeian treat for plebeians ever since they first appeared in the English-speaking world, donuts, formerly and still sometimes known as doughnuts, are cheap and easy to make. A...

New Drink Program at The Ramen Shop

by Stefanie Kalem

The popular Ramen Shop steps up its cocktail game under head bartender Chris Lane's direction.